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Tuesday, June 1, 2010

A note from a recipes

Hi Jenn,

I tripled your fried vegetable dumplings recipe for hors d'oevuers to serve 12 and cooked them 2 hrs. ahead of our guests' arrival as you advised. Not a dumpling was left. I have cooked them for family to be eaten immediately and they were even better that way. I tripled the spicy sweet and sour garlic shrimp for the entree and stir fried it while our guest were here. They loved it. We also followed your advice to have fun so, as I feared,we forgot to take pictures.

Thanks again,

Well if Pam likes I think you will to; here is the recipes for my vegeteble dumplings.
Fried Vegetable Dumplings
Serves 4 to 6

1 cup Spinach
½ cup Napa Cabbage, finely sliced
1 tsp Ginger, minced
2 cloves Garlic, minced
1 tbsp Vegetable oil
1 tbsp Sesame oil
¼ cup Carrots, peeled and small dice
2 tbsp Celery, diced small
2 tbsp Soy sauce
2 tbsp Hoisin sauce
1 tbsp Water chestnuts, finely chopped
1 tbsp Rice vinegar
2 Green onion, finely chopped
1 Egg
12-16 Wonton wrappers
2 cup Vegetable oil

Preeat oil to 350º.
In a sauté pan heat vegetable oil and sesame oil over medium heat, add spinach, cabbage, ginger, and garlic.
Cook till spinach is lightly wilted and garlic is fragrant; add carrots and celery, lightly cook carrots and celery.
Remove spinach mixture from heat, place in a bowl and add soy sauce, Hoisin sauce, water chestnuts, rice vinegar and green onions. Allow to cool completely before stuffing wontons.
Strain spinach liquid into a bowl and add egg, whisk to combine.
Place 1 heaping teaspoon of filling into wonton wrapper. To seal line the edges of the wonton with egg mixture, then press edges together to seal.
Fry until golden brown and serve with dipping sauce.

Dipping Sauce

6 tbsp Sweet chili sauce
2 tbsp Rice vinegar

In a bowl stir together rice vinegar and sweet chili sauce.

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